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Method

Heat one teaspoon of the oil in a small frying pan and add
the chilli. Cook for a minute then add the frozen spinach,
cover and cook for 4–5 minutes until soft. Season and stir in
the nutmeg, cayenne pepper and cinnamon. Simmer until
all the liquid evaporates. Allow to cool slightly.

Mash the kidney beans in a bowl with a fork or potato masher
and stir in the spinach mixture. Shape into 16 patties using floured hands as the mixture is quite soft. Dip them in the egg then the lemon and pepper crust to coat completely. Chill until needed.

Heat the remaining oil in a non-stick frying pan and fry the
patties on both sides for 5–6 minutes until piping hot and golden. This may need to be done in batches. Drain on
kitchen paper and serve with salad and the heated tomato
and roasted garlic sauce.